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Pecan Sticky Buns

This Pecan Sticky Bun recipe is one of the most insanely delicious things that I have ever made in my entire life. Those are some serious words, I do not take them lightly. I had half of a batch of my No Knead Challah Dough leftover and usually,I would make cinnamon rolls with them. Cinnamon rolls are the one thing all of my children love, the one thing that they all agree on as a treat. I saw the recipe for Flour’s Sticky Buns on the Food Network and instead of using brioche like they do, I used my challah dough. Sometimes I get an idea in my head for a recipe and think that it is going to be good and turn out, this exceeded any expectation that I ever had. Joanne Chang, the owner of Flour in Boston, starts by making what she calls “the goo”. It is a mixture of butter, brown sugar, honey, cream, water and salt. It makes the best “sticky” in the world. The rolls are tender, the pecans add just enough crunch, and truly there is nothing better.

If you are in the market for a Christmas morning breakfast idea, I cannot think of a better way to celebrate Christmas than this.

Melt the butter in a saucepan over medium heat. Add the brown sugar and cook until combined. If it separates, don’t worry about it. It all comes together in the end.

Take the butter mixture off of the heat, and whisk in the honey, cream, water, and salt.

Let cool for 30 minutes. At this point, you can put this into an airtight container and leave it in the fridge for up to 2 weeks.

Pour the goo into the bottom of a 9×13 pan. Scatter some the whole pecans on top of the goo.

Roll the dough out into a large rectangle, about 12×16 inches.

In a small bowl, combine the brown sugar, sugar, cinnamon, and chopped pecans.

Scatter the sugar mixture over the dough. Roll the dough up, trim off the ends, and slice into 1 1/2 inch pieces.

Place the rolls cut side up on top of the goo. Cover with plastic wrap or a towel, and let proof until almost doubled in size, about 2 hours.

Bake in a preheated 350 degree oven for 35 to 45 minutes. The rolls will be golden brown.

Let the buns cool in the pan for 20 minutes. Do not rush this step, if the goo does not cool a bit, the goo will run all over the place. Place a platter on top of the baking dish and quickly and carefully flip it over.

Welcome to sticky bun heaven.

These are best eaten right away. But you can reheat them in a 325 oven for about 10 minutes.

Instructions

Melt the butter in a saucepan over medium heat. Add the brown sugar and cook until combined. If it separates, don’t worry about it. It all comes together in the end.

Take the butter mixture off of the heat, and whisk in the honey, cream, water, and salt.

Let cool for 30 minutes. At this point, you can put this into an airtight container and leave it in the fridge for up to 2 weeks.

Pour the goo into the bottom of a 9×13 pan. Scatter some the whole pecans on top of the goo.

Roll the dough out into a large rectangle, about 12×16 inches.

In a small bowl, combine the brown sugar, sugar, cinnamon, and chopped pecans.

Scatter the sugar mixture over the dough. Roll the dough up, trim off the ends, and slice into 1 1/2 inch pieces.

Place the rolls cut side up on top of the goo. Cover with plastic wrap or a towel, and let proof until almost doubled in size, about 2 hours.

Bake in a preheated 350 degree oven for 35 to 45 minutes. The rolls will be golden brown.

Let the buns cool in the pan for 20 minutes. Do not rush this step, if the goo does not cool a bit, the goo will run all over the place. Place a platter on top of the baking dish and quickly and carefully flip it over.

These are best eaten right away. But you can reheat them in a 325 oven for about 10 minutes.

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I made these for Christmas morning and they were AMAZING! The goo was so delicious, and I’m planning on making the Challah bread dough again soon as it was wonderfully tender. My husband and two year old son devoured these and declared them to be a Christmas staple. Thanks so much for sharing another amazing recipe! I love your site!

I’m making these right now!!! So I just prepared the challah and was wondering, since I’m only using half, I’d really like to use the other half for an actual challah bread. How long will the dough stay in the fridge? Its saturday now and I would be making it this friday (so 6 days). Thanks so much for the recipe!

Hi again – so my sticky buns just came out of the oven. While they are AMAZING in taste, I find them to be quite soggy… not sure why. I made them the night before and baked in the morning. Do you think they were sitting in the caramel sauce for too long? Thanks!

bakedbree

January 17th, 2012 at 3:13 pm

I am not sure why either. Sometimes the middle ones can be a little less crunchy, but you can cover them with tin foil and cook them a little longer.

Probably best served after they are made, but a few seconds in the microwave might help them out on the second day.

Pamela

November 20th, 2012 at 10:50 pm

Hi everyone. As Rebecca said, my sticky buns also came out doughy, kind of raw in the middle of the buns. Not sure why but the taste was great.
So I figured the next time I make these I will bake the rolls by themselves first and then pour the cooked goo over the top of them when done.
BTW, the goo was delicious and buttery.

bakedbree

November 28th, 2012 at 12:14 am

I would not do it that way, you will not get the same effect. If the middle is not cooked, then I would loosely cover it with tin foil and keep baking it until it is done.

I’m about to make these now and have a question about the dough – do you make it ahead of time and let it sit for 2 hours AND THEN roll it out, and let it rise in the good for 2 hours again?? Just wanted to check! xx

bakedbree

March 10th, 2014 at 8:47 am

Yes, when I make it ahead of time, I do all of it ahead of time, I just let it come to room temp before I put them in the oven.

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Welcome to my online home. Baked Bree is a place where you will find great recipes and inspiration for your next family adventure. I live in Stuttgart, Germany with my Coast Guard husband and our three kids.

We pack our bags as often as we can. There is a lot of world to explore. We have explored ten countries just this year. When we aren’t traveling, we enjoy spending time at home - cooking, baking, reading, and spending time together.

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